- 1 ½ cup Trinitario 58% or 4K Chocolate (265g)
- ½ cup butter (115g)
- 1 cup granulated sugar (200g)
- ½ cup brown sugar (100g)
- 3 medium size eggs
- ¼ tsp salt
- 1 tsp vanilla essence
- ½ cup all purpose flour (75g)
- ½ cup Trinitario cocoa powder (65g)
- ¾ cup walnuts, chopped
Grease a 7×7-inch square pan or dish with melted butter or oil and line with parchment/grease proof paper, leaving overhang on all sides and preheat oven at 350℉ (175℃).
Melt butter in microwave and place 1 ¼ cup Trinitario chocolate into melted butter. Stir until it melts and mixture becomes smooth.
In a separate bowl, whisk eggs on medium speed then add sugar and continue whisking until creamy (about 2 minutes). Add salt and vanilla essence. Stir in the cooled chocolate and butter mixture.
Sift flour and cocoa powder into the bowl and carefully fold them into the mixture using a spatula. Fold in walnuts and extra chocolate pieces.
Pour the batter into the prepared baking pan then gently shake and tap the tin couple of times to spread the batter evenly. Decorate with chocolate pieces and chopped walnuts.
Bake it in preheated oven for about 45 minutes. Remove from oven, even though it may look unfinished.
When your brownie is baked take it out of the oven and let it cool for at least 30 minutes.
Slice them into 9 squares and enjoy your warm fudgy brownies.
